Recipe of the week

New Potato Salad with Ba­con, As­para­gus & Egg

Taranaki Daily News - - Weekend Leisure -

Salad days are here again – which means it’s time for some dishes that are fresh, light and pretty, just like the sea­son.

This sim­ple and de­li­cious com­bi­na­tion show­cases two ea­gerly an­tic­i­pated signs of the new sea­son: as­para­gus and new pota­toes. Crispy ba­con makes an ex­cel­lent ad­di­tion.

Salad:

❚ 500-600g new pota­toes

❚ 2 bunches as­para­gus, cut into bite-sized lengths and blanched

❚ 1-2 hand­fuls rocket

❚ 4 boiled eggs, cut into quar­ters

❚ Small bunch of chives, snipped

Red onion vinai­grette:

❚ 1 small red onion, diced

❚ 1 tea­spoon ca­pers, chopped

❚ 1⁄2 cup ex­tra vir­gin olive oil

❚ 1⁄4 cup lemon juice

❚ 1 tea­spoon flaky sea salt

Cut pota­toes in half or, if large, into even-sized pieces. Sim­mer in plenty of boil­ing salted wa­ter for 15-20 min­utes un­til just ten­der. Drain and re­fresh un­der cold wa­ter. Set aside un­til ready to use.

Place vinai­grette in­gre­di­ents in a small jar and shake well to com­bine. (The longer this dress­ing rests the pinker the onions will be­come, which looks rather pretty.)

Layer pota­toes, as­para­gus spears, rocket and egg quar­ters in a large serv­ing bowl. Sprin­kle over chives and dress with vinai­grette just be­fore serv­ing.

Serves 4-6

MANJA WACHSMUTH

Make the most of what’s in sea­son with this pretty salad.

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